Source: Chef Donald Molinich, Phantom Horse Grill, Phoenix, Arizona

1 large Portobello mushroom, marinated in olive oil and balsamic vinegar
1 to 2 slices caramelized onion
1 to 2 slices tomato arugula lettuce, shredded, chopped or leafed
Goat cheese
2 slices ciabatta bread
Blue potato chips

Grill mushroom over high heat. Brush bread with olive oil and grill. Spread goat cheese onto warm bread. Next, grill tomato slices on low heat; remove and saut?arugula. Assemble sandwich and garnish with blue potato chips or your favorite side dish.